Wednesday, September 28, 2011

Spaghetti and Meatballs is a favorite dinner, midnight snack at my house. The sauce is rich and thick with a hint of spiciness. Add meatballs to this great tasting sauce and you have a dish your family loves.

Directions:
1. In a large heavy bottom pot heat the olive oil and sauté the onion until translucent. Add the minced garlic and cook for two minutes or until fragrant.
2. Add the crushed tomatoes, tomato sauce, baking soda, black pepper, dried basil, crushed red pepper flakes, salt, bay leaf, and sugar. Stir well to combine.
3. Bring to a boil. Add the meatballs to the sauce. Cover and simmer for 1-1/2 hours stirring occasionally. For a thicker sauce, remove the lid during the last 30 minutes of cooking.
4. Adjust seasoning if necessary. Remove Bay Leaf.
4. Serve over cooked pasta of your choice topped with grated cheese.

Monday, September 26, 2011

Today I am posting a recipe for "Italian Meatballs". I use this recipe when I am making meatballs for spaghetti sauce*, meatball soup, appetizers, pasta bakes, pizza topping, sandwiches, or just plain eating.

The meatballs are made with all-ground beef, spices, cheese, seasoned breadcrumbs, and an egg. Simple ingredients when combined together result in a delicious meal.

Friday, September 23, 2011

For years my husband has been trying to get me to cook with cast-iron. I just did not want to for whatever the reason. Finally, he got me a cast-iron skillet, a bottle of vegetable oil and told me to go for it. I will forever be grateful. I love my cast iron cookware. Today I am the proud owner of a cast iron skillet, griddle, and two enamel coated cast iron Dutch Ovens.

There are two types of cast-iron on the market - bare cast-iron and enameled cast iron. The bare cast iron is less expensive than the enameled cast iron. Both cook wonderfully.

Cast-Iron History

Cast-Iron has been around for years and years. In fact, the first cast iron was made by the Chinese in the early sixth century BC. In the Eighteenth century, cast iron was so valuable that it was bequeathed with other precious objects. In the 1800's enameled cast iron came about.

Cooking With Cast Iron

Cast Iron is prized for its' durability and the ability to retain heat and distribute heat evenly. It can also withstand and maintain very high cooking temperatures. This makes it a a great choice for searing or frying. Its' excellent heat diffusion makes it a good option for long cooking like for stews or braised dishes. You can bake a cake, cornbread, hamburger, sear a steak, even cook eggs in a cast iron skillet. Another big plus is cast iron is versatile, it goes from stove top to the oven.

Other benefits of Cooking with Cast Iron:
1. The pans are non-stick once they are seasoned properly.
2. Cast Iron has no toxic chemicals.
3. It is fairly inexpensive (bare cast iron).
4.The pans can last a lifetime as long as you take care of it.

Seasoning Bare Cast Iron

Seasoning creates a slick glossy coating by baking on thin coats of oil. Today, you can buy seasoned cast iron pans. Seasoning your own pan is not difficult. It just takes heat, oil, a brush to spread the oil, and paper towels.

1. Preheat you oven to 325 degrees.
2. Wash the new cast iron pan with hot soapy water. This removes any waxy protective coating . ONLY USE SOAPY WATER THE FIRST TIME.
3. Towel dry the pan immediately.
4. Put a even coating of vegetable oil on the cooking surface of the pan.
5. Bake for one hour.
6. Remove the cast iron from the oven. Let it cool to the touch. Redistribute any excess oil in the pan.
7. Put the cast iron in the pan and bake for another hour.
8. Remove the cast iron from the oven. Let it cool to the touch and if there is any excess oil wipe it with paper towels.
9. Cool the pan completely and store the pan in a cool, dry place. Do not stack cast iron.

Caring For Your Bare Cast Iron

Cast Iron is easy to take care of. To clean it you wash it in hot water shortly after use. You can use a nylon scrubber to scrap off any food. Dry the pan immediately with a towel. Do not air dry it. Store in a cool dry place.

Finally, you may need to re-season the pan sometime in the future. Some of the seasoning has wore off and food sticks to the surface or there is rust. Just properly clean your pan and follow steps 1-9 above. For rust you will need to use fine steel wool, fine sandpaper or a wire brush to remove the rust.

Note: During the first few uses of your pan you may need to first clean your pan, then heat it on the stove and add just enough vegetable oil to coat the surface. Wipe off any excess, turn off the stove, let the pan cool and store.

Enameled Cast Iron

Enameled cast iron has a vitreous enamel glaze. The enamel coating prevents rusting and eliminates the need for seasoning. This cookware is more costly than bare cast-iron.
When cooking with enameled cast iron use a low to medium heat setting.

Care of Enameled Cast Iron

Allow your pan to cool before washing it in soapy water. Use a plastic scrubber when cleaning to protect your enamel. If there are stains you can remove them with a mixture of one teaspoon bleach to one pint of water. Hand dry your enamel cast iron. Do not air dry.

Cast Iron is very forgiving. Just follow the seasoning, cleaning tips and you will have a pan that will last lifetimes.

Wednesday, September 21, 2011

The curious thing about this lemonade is that it is made with limes not lemons. Whole limes to be exact. The limes are blended with water, sugar, and condensed milk. The result is a creamy, tangy, refreshing beverage.

I followed the directions almost to a "T" except I made a syrup of one cup sugar and two cups water instead of mixing the sugar and water. I have better results making a syrup.

Helpful tip from "Our Best Bites": Try to find limes with thin, smooth skins. They are juicier and the thin skin cuts down on the chance of your drink being bitter.

1. Mix cold water and sugar very well. Chill until ready to use.
Note: This step can be done ahead of time.
2. Wash limes thoroughly with soap. Cut the ends off the limes and then cut each lime into eighths.
3. Place half of the limes in a blender.
4. Add half of the sugar water. Place the top on your blender and pulse 5 times.
5. Place a fine-mesh strainer over a pitcher (the one you will serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher.
6. Dump the pulp and stuff in the strainer into the trash.
7. Repeat with the remaining limes and sugar water.
8. Add the sweetened condensed milk. Stir until mixed.
9. Taste and adjust sweetness if needed - add some more sugar or milk.
10. Serve immediately over lots of ice.

Monday, September 19, 2011

Today was one of those busy days where I started out running. On days like this, I blend up smoothies either for a quick breakfast or for a refreshing pick- me- up. Smoothies are both nutritious and delicious.

One of my favorite fruit combinations to use in smoothies is peach mango. I find the peach mango fruit combination very satisfying and flavorful. The following recipe adds vanilla yogurt, gingersnaps, and honey to the peaches and mango nectar to make a tasteful and healthy smoothie.

Gingery Peach Mango Smoothie

Ingredients:

1 cup ice – omit if you are using frozen fruit

Delicious

2 cups sliced fresh or frozen peaches

1-cup vanilla yogurt

2 tablespoons honey

1/3 cup ginger snap pieces

1-cup mango nectar

Whipped Cream

2 tablespoons ginger snap crumbs for garnish

Directions:

1. Place ingredients in order listed in a blender. If you need, poke the ingredients in the blender with a spoon to allow the nectar to flow down.

Wednesday, September 14, 2011

The other day I found a great recipe for Onion Strings. It was on the "The Pioneer Woman Cooks" blog. I made some and they were simple delicious. I used them for on our Green Chili Cheeseburgers. Never have I tasted such a good burger.

Directions.
1. Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.
2. Combine dry ingredients and set aside
3. Heat oil to 375 degrees
4. Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and plunge into hot oil. Fry for a few minutes and remove as soon as golden brown to a plate with paper towels.
5. Repeat until all onions have been cooked.

I made another batch of these and I used one teaspoon Southwestern Chipotle Seasoning instead of the Cayenne pepper and reduced the salt to two teaspoons. MMM good:)

I can't wait to try these onion strings for topping my Macaroni and Cheese, Tuna Casserole, and Green Bean Casserole.

Monday, September 12, 2011

With the activity level picking up at my house, school, sports, music lessons, etc. I have started making snacks. Snacks to go, snacks to eat at home, on the trail, in the car, snack to eat just about anywhere.

Today, I made some beef jerky. This beef jerky has a little spice to it which I like.
First, I slice flank steak in thin strips, marinade it, bake it, let and cool, and it is ready to eat or store.

Beef Jerky

Ingredients:

2 pounds flank steak

2/3 cup Worcestershire sauce

2/3-cup soy sauce

1-teaspoon liquid smoke

1 tablespoon Agave nectar

1-teaspoon garlic powder

1-teaspoon onion powder

1-teaspoon celery salt

½ teaspoon chipotle chili powder

½ teaspoon ground black pepper

1-teaspoon red pepper flakes

Directions:

1. Trim excess fat from the flank steak.

2. Place steak in a zip loc bag a freeze for 1 hour – this makes the steak easier to slice.

3.Remove the steak from the freezer. Slice the steak into thin long strips with the grain of the meat.

4. Place the strips of meat in a zip loc bag.

5. In a small mixing bowl, combine the rest of the ingredients. Stir well.

6. Pour the marinade mixture over the steak strips. Close the zip loc bag and shake.

7. Place the meat in the refrigerator for at least six hours or overnight.

8. Preheat oven to 150 degrees or the lowest temperature of your oven. Line two large baking sheets with foil.

9. Remove steak strips from the marinade and pat dry. Place in a single layer on the prepared pans.

10 Bake for 3 hours with the oven door slightly open. Turn meat strips over and bake for another 3-4 hours or until the meat is firm and dry to the touch but not crumbly. If you are using a dehydrator follow the manufacturer’s directions.

Friday, September 9, 2011

I can tell fall is coming to New Mexico. Not only is the air crisp, there is the smell of green chiles roasting. I love the smell. So to get in the spirit of fall, I went and bought my green chili at my local Farmer's Market. I usually buy enough green chili to put in the freezer and to enjoy right away.

You can either roast your green chile yourself or have it professionally roasted. I like to roast my chilies. The smell that radiates throughout the house is wonderful.

Roasting chiles is not hard. You can do it in your oven or on your gas grill.

Roasting Green Chili In The Oven

1. Preheat your broiler to high heat - 450 degrees.
2. Wash the green chilies and pat dry. With a fork, prick the chile peppers one time.
3. Line a baking sheet with foil and place the chilies on the foil. Put the chilies about 5 inches away from the heating element.
4. Roast the chiles for about 3 minutes. Check and see if they are about 60 percent charred.
5. Remove the pan from the oven and using tongs turn the chiles. Cook about 2-3 more minutes or until they are charred.
7. With tongs, remove the chilies from the heat and place in a plastic bag or in a large bowl covered with a damp towel. This is referred to as sweating the chilies.
8. Sweat the chilies for about 30 minutes but no more than 2 hours. .
9. If you are going to use the chilies right away peel them. BE SURE TO USE GLOVES. To remove excess seeds rinse under cold water and drain them in a colander.
10. If you plan on freezing the chilies, put in them in a freezer bag, seal, and date. You can peel the chilies if you want before you freeze them. The chile will last about a year frozen.

Chiles Ready Fore The Oven

Roasted Chiles

Chilies Sweating

Peeling Chile

Freezer Ready

Roasting Chile On The Grill

1. Preheat the gas grill on high.
2. Wash the chiles and pat dry. Prick the chiles one time with a fork. Place the chiles on the grill. Turn after about 3 minutes.
3. The chile is done roasting when about 60% charred.

4. With tongs, remove the chilies from the heat and place in a plastic bag or in a large bowl covered with a damp towel. This is referred to as sweating the chiles.

5. Sweat the chilies for about 30 minutes but no more than 2 hours. .

6. If you are going to use the chilies right away peel them. BE SURE TO USE GLOVES. To remove excess seeds rinse under cold water and drain them in a colander.

7. If you plan on freezing the chilies, put in a freezer bag, seal, and date. You can peel the chiles if you want before you freeze them. The chile will last about a year frozen.

Wednesday, September 7, 2011

A common question when you are eating at a Mexican food restaurant in New Mexico is red, green, or Christmas. They are referring to what type of chile you would like on your food. Christmas is a combination of half red and half green. So what is the difference between red and green chile?
All chilies start off green. As they ripen, they turn red or yellow. Most red chilies are dried so you need to reconstitute them in hot liquid before you use them. There are some varieties of chile such as the jalapeno, habanero, or serrano that will turn red and still be used fresh.

I like to eat Hatch, New Mexico, green chile. There are four varieties.

Mild: This pepper is about 6-9 inches long with little to no heat. This is a good place to start to get your chile fix.Medium (Big Jim): The size of the pepper ranges from 7-10 inches. This pepper is meaty and the heat varies from chile to chile. Big Jim's are great for making chile rellanos, or just chop and use in your favorite enchilada casserole, scrambled eggs, hamburgers. The possibilities are endless.Hot: (Sandia): This chile is smaller. It ranges from 5-8 inches. It has a consistent heat and is great for spicing up dishes. If you like heat, this is the chile for you.Extra Hot (Barker). This chile packs a punch. Use it in small quantities.

I've talked a lot about the heat of a chile. The heat of chilies is measured in Scoville heat units (SHU). The number of SHU's indicates the amount of capsaicin present. The SHU scate ranges for 0-15,000,00. Zero is the bell pepper and the 15,000,000 is pure capsaicin. The active chemical capsaicin is stored in the veins and seeds of the chile pepper.

Chile Fun Facts

Did you know:

One fresh medium-sized green chile pod has as much Vitamin C as six oranges.

One teaspoon of dried red chile powder has the daily requirements of Vitamin A.

Hot chile peppers burn calories by triggering a thermodynamic burn in the body, which speeds up the metabolism.

Teas & lozenges are made with chile peppers for the treatment of a sore throat.

Capsaicinoids, the chemical that make chile peppers hot, are used in muscle patches for sore and aching muscles.

Chile peppers are relatives of tomatoes, potatoes, and eggplants, all belonging to the nightshade family.

The color extracted from very red chile pepper pods, oleoresin, is used in everything from lipstick to processed meats.

There are 26 known species of chile pepper, five of which are domesticated.

Adapted from the New Mexico Chile Institutes’ “Chile Pepper Facts”

In future posts, I am going to have some great chile recipes for you to try including how to make a great red chile sauce from dried red chile pods.

Monday, September 5, 2011

This brownie recipe combines two of my favorite things - brownies and Seven Layer Cookies. The crust is a brownie crust topped with the goodies for Seven Layer Cookies. The tasty result is a chewy, moist, delicious treat. You cannot go wrong with these brownies.

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About Me

Throughout my lifetime, I have been passionate about food. Whether it be cooking food, eating food, researching food, experimenting with recipes, I loved it. I started my cooking adventure at home watching, and helping my parents, grandmother, aunt, and cousin cook. As I got older, I got more involved in cooking. Eventually, with the help of my trusty cookbooks, I was cooking meals on my own. Eventually, I started experimenting with adjusting this and that in recipes. I also started experimenting with duplicating meals I ate at restrauants. Some meals were great experiments, others were not so great. I have had my recipes published in "Taste of Home" publications. Thank you for visiting From My Southwest Kitchen.